New season carrots with tarragon

• young peeled carrots700g g
• butter↗25g g
• sea salt and black pepper
• chopped fresh tarragon1 tbsp tbsp

  leaves

Step-by-step instructions

1. 1

   Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.

2. 2

   Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.